Hi, my name is Chris. Today we’re going to be making corn muffins just a little kind of variation and the theme of the standard corn muffin. First we’re going to add one and quarter cups of standard white flour. We’re going to use the same amount one and quarter cups of corn meal not corn flour but corn meal. Then we’re going to add two tablespoons of baking powder and we’re going to add two tablespoons of sugar. Three quarters of a tablespoon of salt and then you can take a whisk and just kind of mix to combine those ingredients. You’re going to be combining them again the water but it just good to get them mix together somewhat evenly before you do that.
That is two eggs, and you’re going to beat those eggs before you add anything else. What I’d like to do instead of doing just straight couple of whole milk is stop just short of one cup and top off the rest with some heavy cream. This is not a health conscious recipe but it makes a just a bit more rich. We add that.
What I like to do is used mayonnaise. This is a quarter cup. You should go just a little bit short of quarter cup and then you’re going to mix these ingredients together, whisk this together and then you’re going to whisk those together. At this point if you just wanted to have a standard corn muffin without all the extras you could just mix this thoroughly, put this in muffin tins and put it in the oven and you’ve have a nice standard corn muffin.
Here we have some fresh corn that’s roughly a cup and a quarter to a cup and a half, they’re not cooked, it’s raw. You can use candy corn. This is the first corn I think taste a little bit better and adds a little more natural corn flavor. You just throw that right in. This is minced jalapenos. This is roughly one half a little less than one half of a decent size jalapeno with thumb size jalapeno roughly with the seeds in and mince it fairly small, so the people don’t get big chunks of jalapeno.
The zest of two limes which just adds a little bit of citrus to it which is a nice balance to the other flavors and then this is roughly two and half and three tablespoons of roasted red peppers. I just cut them up in small chunks and I’m kind of diced them again just to a little bit extra flavor. But as a little extra moisture, so you may find when you mixed this together that the moisture will liquefy this a bit more and you might want to add bit more flour but actually this seems fine.
This is roughly 4 to 5 ounces of extra sharp cheddar cheese kind to break that up. This was just shredded through standard cheese grater. And whisk that in, and just point when all ingredients get mixed together. They’re ready to go in the muffin tins. This is looking little bit thick, so what I’m going to do is just add a little bit more milk and this is on top of the one cup that was added as part of the normal recipe and then that looks a bit better.
So I’m using a fairly heavy muffin tin, the brand is whatever. I personally think it’s better to use a heavier muffin tin rather than a tin or lighter one because the muffins cooks more evenly, the heat distributes more evenly and you’re more likely to get a muffin that comes out evenly cooked, nice and crispy on the bottom but done on the inside suppose to burn and you know somewhat raw in the inside. You know saddle them a little bit before you put them in and then they go in the oven for 20 to 25 minutes.
And so it’s time to check them, so I’m just going to go in here with the tooth pick. It comes out clean and they’re done. Let them cool.
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